Dumpling of White Cheese and Trout

Dumpling of White Cheese
  • 400 g (13,5 ounces) of white cheese from la fromagerie de Montebello
  • 2 eggs
  • 90 g (3 ounces) of flour
  • According to taste, a pinch of salt
  • Salt, nutmeg
  • 1 white onion sliced very thin
  • 80 g (2.5 oz) bacon, finely diced
  • 2 slices of bread, finely diced
  • Chives finely chopped

Method for dumplings

  • Mix white cheese, egg and flour to make a smooth paste. Season with salt and nutmeg.
  • Let stand 15 to 20 minutes.
  • Using a spoon, form dumplings and poach them in boiling salted water. Cool in ice water, then drain.
  • To serve, fry them in butter a few minutes.
  • Onion, bacon and croutons garnish.
  • Saute onions with a little butter to give them a light color.
  • Pan the bacon to make them crispy, and remove.
  • Add a little butter and pan the bread cubes to give them a light color. Remove from heat and add the onions and bacon. Mix well. Set aside until service.
Trout and Butter Sauce
  • 4 trout fillets
  • According to taste salt and pepper
  • Oil and butter
White Butter
  • 80 ml (1/3 cup) of butter
  • 2 small shallots chopped
  • Juice of lemon

Cooking trout

  • Season the trout fillets according to taste salt and pepper, add oil and butter to a pan and cook the fish skin side down.
  • Cook a few minutes, turn, turn off the heat and set aside.

For the white butter

  • In a saucepan, saute the shallots with a little butter, add lemon juice, cook a minute. Add remaining butter, remove from heat and mix in a whisk.
  • Set aside.

Assembling the dish

  • Arrange the dumplings on a plate, sprinkle the topping with bacon, onions and croutons.
  • Add the fish fillets and drizzle with white butter.

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